Archive for the 'Ingredients' Category

Essentials 1 – vermouth and port

Sunday, February 10th, 2008

So many recipes call for red or white wine, but opening a whole bottle for a gravy or sauce is madness as you may not want to finish the rest of the bottle. Since I cooked a Jamie Oliver recipe for baked fennel that suggested dry white vermouth as an alternative to white wine, I’ve [...]


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